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Black Pepper Chicken is one of the most raved about fast Chinese takeout recipes.
In fact, Panda Express Black Pepper Chicken is a family favourite. This recipe is my homemade copycat Panda Express recipe.
Whether you’re craving for some Asian food or are just looking to prepare a special something for those guests you have coming over, your instant pot has you covered.
Not only does it take away a lot of cooking effort you have to put in, but it also means less mess, and less time you’ll need to clean up after you’re done.
And here’s a quick and easy Asian recipe you can try- it’s versatile, delicious and has just the right balance of flavors that everyone will love. You also don’t need a huge list of fancy ingredients to nail this one.
Can I Use a Store Bought Sauce Instead?
If you’re looking to cut down on the cooking and prep time, you can definitely use a store bought sauce that has just the right taste and flavors as per your personal preference.
But with just 10 minutes of prep time, you don’t really need to put in that much effort to be honest.
Can I Switch to Another Meat?
If you don’t have chicken, or are just looking to experiment this recipe with another meat- say beef, you could do that too. Just keep in mind that the cooking time will obviously be different.
If you’re a vegetarian, you could also try making this with your favorite veggies (think bell peppers, cauliflower, carrots, potatoes or baby corn).
Remember that veggies don’t need as much cooking as meats do. Add them a little later to your instant pot, so that they don’t overcook and turn all mushy- they should ideally retain that crunchiness to them. When slicing celery, cut them diagonally. That way, you’ll get more of a crunchy bite out of them!
Tofu can be another excellent protein option to consider for this recipe. A good idea is to cut tofu into cubes and then grill the tofu cubes first and then add it into the mix.
Depending on your personal preference, you can have this black pepper chicken dry and serve it as an appetizer, or add a little more slurry to it, making it a sort of a gravy that you can serve with steamed rice, over boiled noodles or even with some flatbread!
This replica recipe can be an excellent one to try out when you’re craving for that Chinese takeout, but still don’t want to go ahead and order.
Make it once and you’ll be surprised at how incredibly easy it is, and how easily it could just become your family’s next favorite home cooked meal.
Oh and let’s not forget how this one has zero MSG and other additives that usually come along with most of your takeouts.
Plus, it can be a great way to ensure that you’re right on track with your frugal lifestyle.
How to Clean Instant Pot Inner Pot
Instant Pot Chicken Recipes
There are many Instant Pot Chicken recipes, and we have several right here on A Pressure Cooker. Pressure cooker chicken recipes are easy to make, inexpensive, and kid-friendly chicken recipes.
Favorite Instant Pot Chicken Recipes
- Instant Pot Chicken Breast Recipe
- Instant Pot Chicken Wings with Sticky Sauce
- Instant Pot Hawaiian Chicken Recipe
- Instant Pot Butter Chicken
- Instant Pot Teriyaki Chicken Recipe
- Instant Pot Chicken Enchilada Casserole with Rice
- Instant Pot Buffalo Chicken Dip
- Instant Pot Creamy Chicken Leek Soup
- more Chicken recipes
Have you tried this recipe? Don’t forget to Rate This Recipe below!
- 1 package of chicken tenders, cut in half
- 1 medium yellow onion, sliced
- 3 celery stalks, sliced
- 2 tablespoon corn starch
- 1 tablespoon garlic powder
- 1/2 tablespoon black pepper
- 1/2 tablespoon onion powder
- 1 teaspoon ground ginger
- 2 tablespoon peanut oil
- 2 cup white rice, cooked
- 1/2 cup chicken broth
- 1/4 cup oyster sauce
- 1/4 cup rice wine vinegar
- 1/2 tablespoon minced garlic
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon ground ginger
- Using a large bowl, whisk together all sauce ingredients until combined.
- Set aside.
- Season the chicken with the salt and pepper.
- Turn the Instant Pot on to “Saute” mode. Let the display say “Hot”. Add the olive oil and let it simmer.
- Now add the chicken breasts and let it cook for 2 or till it turns opaque.
- Add the chopped celery and onion and let it saute for another 2 minutes.
- Add the sauce to the chicken and mix until combined.
- Turn off the saute mode and put the lid on. Make sure the pressure valve is in the sealing position.
- Select the pressure cook mode and set the time for 5 minutes.
- When the pot beeps, let the pressure release the natural way for another 5 minutes then do a quick release.
- While the chicken is cooking, mix the cornstarch with water to make a slurry.
- Turn the saute mode on and add the cornstarch slurry and simmer for a couple of minutes or until the sauce thickens.
- Serve over the white rice and enjoy!
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Amount Per Serving: Calories: 170Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 487mgCarbohydrates: 25gFiber: 2gSugar: 1gProtein: 4g